Description
Classic Fettuccine Alfredo is a rich and creamy Italian pasta dish made with tender fettuccine noodles tossed in a luscious sauce of butter, heavy cream, and freshly grated Parmesan cheese. Enhanced with garlic and seasoned to perfection, this comforting meal is quick to prepare and perfect for an easy yet elegant dinner. Garnish with fresh parsley for a touch of color and freshness.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1½ cups freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Prepare Sauce Base: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, taking care not to brown the garlic.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally to combine.
- Incorporate Cheese: Gradually add the freshly grated Parmesan cheese to the skillet, whisking continuously until the sauce turns smooth and creamy.
- Season Sauce: Reduce the heat to low and season the sauce with salt and freshly ground black pepper to taste, adjusting for your preference.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta gently to coat all strands evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Heat Through: Cook for an additional 1–2 minutes over low heat, allowing the pasta to absorb the flavors and the sauce to thicken slightly.
- Serve: Plate the Fettuccine Alfredo immediately. Garnish with chopped fresh parsley if desired for added freshness and color.
Notes
- For extra flavor and protein, add cooked chicken, shrimp, or steamed broccoli to the dish.
- Use freshly grated Parmesan cheese for the best texture and authentic taste.
- Be careful not to overheat the sauce once cheese is added to prevent it from separating.
